Homemade Raspberry Vinaigrette
With a bright fruit flavor and creamy goodness, this Homemade Raspberry Vinaigrette Dressing is a salad lover’s delight.
Raspberries have been one of my favorite fruits since childhood. Yes, way back in my preschool days, a neighbor had berry bushes and freely shared. Which set up a lifetime of berry love for me!
So I was delighted when I started to see Raspberry Vinaigrette Salad Dressing appearing in stores and restaurants.
But the problem was, I couldn’t find any that did justice to the flavorful fresh berries of my childhood. So I decided to make a homemade Raspberry Vinaigrette.
With a higher berry ratio, and all natural ingredients, this is a dressing worthy of the beautiful fresh lettuces and toppings of the season.
Why You’ll Love This!
Flavorful. With a bright raspberry flavor, this vinaigrette will enhance any salad!
Easy. Just blend a few ingredients and you’re done.
Ingredient Control. I hate when water is the first ingredient in a commercial dressing. Or when they skip the extra virgin olive oil and use a cheaper oil. Your dressing, your ingredients!
How to Serve
This dressing will enhance any salad from simple to loaded! For the easiest option, just pull out a few handfuls of pre-washed spring mix then drizzle with dressing.
But I think that adding some berries provides the perfect complement to a raspberry vinaigrette. Today I used raspberries, blackberries, some mandarin sections, pecans, and a little thinly sliced red onion. Yum!
And on occasion, I have even topped with some edible flowers!
Variations
Homemade salad dressing is so easy to make that I rarely use store bought anymore. If you like a vinaigrette that’s fruit or vegetable forward, consider my Sun-dried Tomato Vinaigrette.
Or stay with the fruit theme and give my Blueberry Salad with Honey Lemon Dressing a try!
Tips & FAQs
Frozen raspberries are often much more economical than fresh, and they work great in this. The frozen raspberries I used in the dressing were about half the price of the fresh ones I topped the salad with.
If you’d like to strain out any bits of seed fragments you can, but I don’t think it’s necessary. My blender pureed the seeds finely enough that I didn’t notice any bits on the salad. A food processor might not puree it quite as finely.
I used honey in the dressing and loved the flavor it added. For a vegan option, go with maple syrup.
Any leftover salad dressing should last up to a week in the refrigerator.
And For More Spring Salads
- Best broccoli salad from Jen Around the World
- Blistered Tomato Salad with Pan Seared Scallops from A Kitchen Hoor’s Adventures
- Blueberry Grape Salad from Creative Cynchronicity
- Greek Chicken Salad with Creamy Dressing from Hezzi-D’s Recipe Box
- Grilled Nectarine and Feta Salad from Magical Ingredients
- Roasted Chickpea Spring Salad from Cindy’s Recipes and Writings
- Strawberry Fennel Salad from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Homemade Raspberry Vinaigrette Dressing
Ingredients
- 5 ounces raspberries thawed if frozen
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon honey or maple syrup or a few drops liquid stevia
- 1 Tablespoon lime juice
- 1/8 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
Instructions
- Place ingredients in blender (or food processor), then blend until smooth.
- If desired, strain through fine mesh strainer (I didn't do this)